Quiche Lorraine Tartlets Recipes

Steps:

• Preheat oven to 400 degrees. Unroll one pic crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of the Measure All-Cup (from Pampered Chef), nine around outside edge and three in center. Press disks into wells of mini-muffin pan and ruffle edges.
• Whisk eggs, half and half and salt. Set aside.
• Finely chop bacon and bell pepper; squeeze excess moisture from bell pepper with paper towels. Combine bacon, bell pepper, chives and swiss cheese and mix well.
• Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper.
• Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with add'l chopped chives, if desired.

Steps:

• For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
• Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
• Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
• For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
• Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
• When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
• Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough.
• Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly.
• Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool.
• Lower the oven to 350 degrees F.
• Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells.
• Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.

Steps:

• Make crust: In a stand mixer fitted with a paddle attachment, add flour, butter, and salt. Mix at lowest speed until mixture resembles coarse cornmeal. With the motor still running, slowly add egg yolks one at a time, then the cold water; continue mixing until the dough comes together, 10-15 seconds. Turn dough onto a flat work surface and bring it together with your hands. Dust surface and dough with flour, then shape into a disk about 8 inches in diameter and ½ inch thick. (Optional: Use a rolling pin dusted with flour to help you flatten the dough.) Wrap disk in plastic and refrigerate for 2 hours and up to overnight. (Dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 weeks; defrost in the refrigerator before continuing with recipe.)
• Shape dough: Preheat the oven to 325 degrees F. Remove dough from refrigerator. Use a pastry brush to grease the bottom and sides of the tart pan with softened butter.Unwrap the dough and place on a lightly floured work surface. Use a rolling pin to flatten the dough into a circle; every few rolls, rotate the dough a quarter-turn to even out the thickness and shape, dusting with flour as needed. Center the tart pan on the circle of dough: the dough should extend at least 2 inches past the edge of the pan, all the way around, in order to line the walls of the tart pan. Transfer dough to tart pan: Gently fold dough in half, then in half again. Center the tip of dough wedge in the middle of the pan and gently unfold. Use your fingers to ease the dough against the sides of the pan and help it lie flat against the bottom; avoid stretching or tearing. Leaving a ¼-inch overhang, trim the excess dough with a paring knife. Shape excess dough into a ball and use it to push the dough into the fluted walls of the pan. Fold and press the overhanging dough over the rim; this will help the dough hold its shape as it bakes.
• Parbake crust: Line dough with a circle of parchment paper; fill pan with baking beans or pie weights. Bake for 20-25 minutes. Meanwhile, make an egg wash by whisking an egg with a tablespoon of water. Set aside. After 20-25 minutes, remove parbaked crust from oven; remove the parchment paper and baking beans. Use a serrated knife to trim away the crust along the top of the tart pan so it's flush with the edge; now that the dough is partially cooked, it won't shrink as it cooks further. Brush the bottom and sides with the egg wash and place back in the oven, 5 more minutes. Crust is parbaked when it's firm but hasn't taken on color; the sides should be pulling away slightly from the pan. Set aside to cool. Increase oven temperature to 350 degrees F.
• Filling: Trim root end of the leeks. Slice in half lengthwise, then slice into ¼-inch half-moons. Trim root end of the endives, then remove outer leaves. Slice in half lengthwise, then slice into ¼-inch half-moons. Slice bacon into ¼-inch strips (or "lardons"). In a large sauté pan set over medium-low heat, melt the butter. Add bacon, leeks, endives, a few turns of pepper, and a pinch of salt. Stir and sweat until vegetables are soft but not brown, 8-10 minutes. Towards the end of cooking, turn heat to low and add chopped garlic. Stir to combine, turn off heat, and set aside.
• Custard: In large bowl, add eggs, egg yolks, salt, and pepper; whisk together. Then slowly add cream while whisking; continue whisking until smooth. Set aside. Dice cheese into ½-inch cubes. Set aside.Assemble quiche: Place tart pan on a wire rack fitted into a rimmed baking sheet lined with parchment paper. Spoon the vegetable-bacon mixture into the tart crust and spread in an even layer; top with diced cheese. Mince about 2 tablespoons of chives and set aside. Ladle custard into the tart pan until it covers the filling and almost reaches the top. Gently shake the pan to settle the custard and eliminate air pockets. Pour remaining custard (about ¼-½ cup) into a measuring cup or small pitcher. Sprinkle quiche with half the minced chives, reserving the rest for garnish. Place quiche on oven rack; then add enough remaining custard to fill the crust to the very top without overflowing. Bake for 20 minutes. (Total baking time will be 50 minutes.)
• After 20 minutes, rotate the pan 180 degrees and lower the temperature to 275 degrees F. Continue cooking until custard is set, another 25-30 minutes. Turn on broiler. Place quiche on a rack about 6 inches from heat source. Broil until top is a light golden brown, 1-2 minutes. Note: Keep an eye on it the entire time to prevent burning!
• Remove quiche from oven and let cool in the pan, at least 30 minutes. Before serving, lightly brush top with olive oil. Remove tart ring. If you want to remove the bottom of the tart pan, gently run a knife between it and the crust before sliding it out. Garnish with reserved chives (optional). Serve warm or at room temperature. (To reheat a cold quiche: Bake at 200 degrees F for 20 minutes.)

Steps:

• Chop up the bacon into small pieces and fry until crisp.
• Combine the rest of ingredients in a bowl.
• Sprinkle cooked bacon onto bottom of tart shells, and top each tart with egg mixture.
• Bake at 350°F until browned.

Steps:

• Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
• Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
• Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.

Steps:

• Prepare your pastry dough and line your pie plate and refrigerate the crust while you bake your bacon. 400 degrees for 17 minutes, on a wire rack, over a cookie sheet. Let the bacon cool, so you can handle it.
• Meanwhile, dice the onion, and grate the cheese.
• Place the now diced bacon on the bottom of the pie shell, then the onion, the cheese, and the mixture of the milk, cream,eggs and spices over top. I usually do this with the pie shell already in the oven, to avoid spills.
• Bake at 425 for 15 minutes, reduce heat to 350, and bake for 30-35 minutes longer, until a knife test comes out almost clean. Eggs continue to cook after they are taken out of the oven, so try not to overbake.
• You may want to blind bake the crust, and saute the onions for a few minutes to soften, but I never do. Completely up to the chef!
• Let sit for 15-30 minutes, then enjoy!

Steps:

• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
• Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
• Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
• Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Steps:

• In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
• Discard all but 1 tablespoon bacon drippings from pan.
• Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
• In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
• Sprinkle cheese over the bottom of the pie shell.
• Pour egg mixture over all.
• Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
• Let stand for 10 minutes.
• Cut into wedges and serve.

Steps:

• Preheat oven to 200 degrees Celsius.
• Roll out the pastry with a rolling pin on a lightly floured surface.
• Grease a tart dish and place pastry inside using the rolling pin.
• Trim the excess with the rolling pin.
• Pinch the sides and press the pastry into pan with your fingers.
• Let pastry chill in the fridge for a minimum of 30 minutes.
• Place baking paper in tart and fill with baking beads.
• Bake until the pastry is half-way cooked. Remove the beads and finish cooking the shell.
• In a pan cook the bacon. Set aside.
• In a large mixing bowl combine the cream and milk.
• Separate the yolks and add to milk and cream mixture.
• Whisk the egg whites until just about stiff.
• Add the egg whites to the mixture.
• Add pepper, salt and nutmeg as desired, being sure to not over salt as the bacon is quite salty already.
• Whisk until everything is well mixed.
• (Optional: cover the bottom of the shell with the cheese).
• Cover bottom with bacon, spread evenly.
• Add egg mixture and fill to rim of the dish.
• Bake at 180 degrees Celsius for 25-30 minute.